Chicken And Potato Pancakes Recipes
CHICKEN-AND-POTATO PANCAKES
The secret to tender pancakes? Mix the batter just long enough to incorporate the ingredients, and flip them only once. From Southern Living.
Provided by Pinay0618
Categories Chicken
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Whisk together pancake mix and milk in a large bowl, whisking just until dry ingredients are moistened. Stir in chicken and next 6 ingredients, stirring just until blended.
- Pour about 1/4 cup batter for each cake onto a hot (350°), lightly greased griddle or large nonstick skillet. Cook pancakes 3 minutes or until tops are covered with bubbles and edges look dry and cooked; turn and cook other side 5 to 6 minutes or until done.
- Bring wine to a boil over medium heat in a small saucepan. Reduce heat to medium-low, and cook 1 minute. Add water; whisk in gravy mix and pepper. Increase heat to medium, and return to a boil. Reduce heat to low, and simmer 3 minutes or until thickened. Whisk in cream.
Nutrition Facts : Calories 551.8, Fat 26.3, SaturatedFat 12.6, Cholesterol 98.7, Sodium 1303, Carbohydrate 48.8, Fiber 2.3, Sugar 0.9, Protein 27.4
CHICKEN PANCAKES
Steps:
- Cook the onions and apples in the butter, until tender, then season with curry powder. In a food processor, coarsely chop the nuts with the chicken. Add the cooked onions and apples and the egg and process just until combined and almost pureed. The mixture should come together but
- not be pasty. Season with 1/2 teaspoon salt and freshly ground black pepper. Shape the mixture into 8 small patties. Dredge them lightly in flour and cook in butter for 3 minutes a side or until hot through.
- Serve over a green salad or with cabbage. Delicious topped with sour cream.
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